Rack of lamb recipe, with simple garlic, thyme, and rosemary marinade
A simple rack of lamb recipe, marinaded with garlic, thyme, and rosemary: an impressive dinner for Easter or any time of year.
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Cooking tools:
- Instant-read meat thermometer
- Mortar and pestle
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Oven
- Stove
- Cooling rack
- Baking sheet
- Tongs
- Spoon
- Measuring spoon
- Paper towel
- Kitchen timer
Ingredients
- 1 rack of lamb (7-8 bones, French trimmed)
- 2 sprigs rosemary (leaves picked and chopped)
- 2 sprigs thyme (leaves picked)
- 3 cloves garlic
- 2 tbsp olive oil (not extra virgin)
- Salt
- Freshly ground black pepper
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